This was my first attempt to make a pizza right from scratch and it was a great success.
I have used my own imaginations from the sauces to the topping and it came out really well.
Making the pizza dough
Ingredients
Makes enough dough for two 10-12 inch pizzas
1 1/2 cups warm water (105°F-115°F)
1 package (2 1/4 teaspoons) of active dry yeast
3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
2 Tbsp olive oil
2 tsp salt
1 tsp sugar
Preparation
In half the cup of warm water dissolve the pack of yeast. Add a tsp sugar to feed it. let it sit for a few minutes until it foams up. Add flour, salt, water and yeast mixture to your electric mixer or a mixing bowl to make a smooth and elastic dough.
The dough should pull away from the sides of the bowl. I used my hands to knead the dough.
Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours. If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Place the bowl of dough in this warmed oven to rise.
This dough can be kept in the fridge for a week if you want to make it ahead. I had some dough left which I saved for the week ahead.
Pizza Topping
Ingredients
1/2 cup medium chopped oinons
1/2 cup Paneer (Indian cottage cheese)
1/2 cup medium chopped pineapple chunks (I used dole chunks)
1/2 cup meduim chopped tomatoes
1/2 cup meduium chopped capsicum
3-4 tbsp tomato puree or sauce
1 tbsp tomato ketchup
1/2 tsp ginger/garlic paste
1/2 tsp Italian seasoning
1 tbsp Bombay sandwich spread (found at the Indian store)
1 tbsp Samosa Chutney (found at the Indian store)
1/2 cup of mozzarella cheese
Preparation
Preheat the oven to 450°F for at least 30 minutes, preferably an hour.
Once the pizza dough has raised, as seen in the picture, Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.
Take a ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker.
Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.
I used a normal baking tray, transfered the pizza base to the tray with very little flour on the bottom of the tray, so that the dough does not stick.
Now add the topping. Mix up the tomato puree/sauce (store brought), ketchup, ginger/garlic paste, Italian seasoning, sandwich spread, chutney in a bowl. I wanted a little Indian flavor on my pizza, so I added some different varieties of chutneys to my pizza.
You can create your own tomato base or buy a ready made one. Spread the sauce on the pizza base evenly. Now top it with onions, cottage cheese (paneer), pineapple chunks, tomatoes, capsicum and finally sprinkle it with mozzarella cheese.
Bake pizza until the crust is browned and the cheese is golden, for about 10-15 minutes.
Enjoy!!!
Thursday, September 13, 2007
Paneer Pizza
Thursday, September 6, 2007
Janmashtami
Lord Krishna with Mother Yashoda
Lord Krishna lifting Govardhana Hill
Radha & Krishna
Mother Yashoda chasing Lord Krishna
Uppu Seedai
Ingredients
1 cup Rice Flour
1 tbsp Urad Flour
2 tbsp Butter
dash of asafoetida
1 tsp cumin seeds
1 tsp Sesame seeds
1 tbsp Grated Coconut
Salt
Water to knead
Oil to deep fry
Preparation
Dry roast the rice flour in a deep bottomed pan for 10 minutes on medium low heat. Keep tossing it continously so that it does not get burnt. Let it cool. Add all the other ingredients except oil and make a pliable dough.
Make small balls as shown in the picture. Deep fry them till golden brown.
Vellam Seedai
Ingredients
1cup rice flour
1tbsp urad flour
3-4 tbsp jaggery
I was not able to do this post in time because of the JFI hangover:)
I have been showered with so much of love from my fellow bloggers in the form of awards. I thank you all so much for giving it to me. I am honoured.
Lord Krishna lifting Govardhana Hill
Radha & Krishna
Mother Yashoda chasing Lord Krishna
Janmashtami is the birthday of Lord Krishna. According to the Hindu lunar calendar, Lord Krishna was born on the eighth day (ashtami) of the second (dark) fortnight of the month of Shravana. Read more about it Here.
I made 2 varieties of Seedai (Tamil). It is called Paalakayalu in Telugu. Seedai are small rice flour balls deep fried in oil. One is a sweet version known as vellam(jaggery) seedai and the savory version is called the uppu (salt) seedai.
The uppu seedai is inspired from Menu Today's blog.
I made 2 varieties of Seedai (Tamil). It is called Paalakayalu in Telugu. Seedai are small rice flour balls deep fried in oil. One is a sweet version known as vellam(jaggery) seedai and the savory version is called the uppu (salt) seedai.
The uppu seedai is inspired from Menu Today's blog.
Uppu Seedai
Ingredients
1 cup Rice Flour
1 tbsp Urad Flour
2 tbsp Butter
dash of asafoetida
1 tsp cumin seeds
1 tsp Sesame seeds
1 tbsp Grated Coconut
Salt
Water to knead
Oil to deep fry
Preparation
Dry roast the rice flour in a deep bottomed pan for 10 minutes on medium low heat. Keep tossing it continously so that it does not get burnt. Let it cool. Add all the other ingredients except oil and make a pliable dough.
Make small balls as shown in the picture. Deep fry them till golden brown.
If you are trying this for first time please be careful as the seedais burst out in the oil. Be away from the oil. If the dough is soft and has enough butter it will not burst.
Vellam Seedai
Ingredients
1cup rice flour
1tbsp urad flour
3-4 tbsp jaggery
1/2 tsp crushed cardamom
2 tbsp butter
1 tsp grated coconut
1tsp sesame seed
water to knead
oil for deep frying
2 tbsp butter
1 tsp grated coconut
1tsp sesame seed
water to knead
oil for deep frying
Preparation
The procedure is same as that for uppu seedai. Except that, jaggery is melted and mixed to the rice flour. You can see the picture of both the dough. The light colored is the uppu seedai dough and dark colored is the vellam seedai.Deep fry till golden brown.
Neivedyam to Lord Krishna, Butter, Uppu and vellam seedai.
I was not able to do this post in time because of the JFI hangover:)
I have been showered with so much of love from my fellow bloggers in the form of awards. I thank you all so much for giving it to me. I am honoured.
The Rockin girl award is given to me by Kajal, Archana, Tee, Sukanya, Saju, Manasi and Seec.
This award is given by Raaga, Chandrika, Tee, Archana, Laavanya, Kajal, Srivalli, Pravs and Sandeepa.
This award is given with lot of love by Sobila. Thanks so much again!!
This post goes to Janmashtami event hosted by Latha of The Yum Blog.Tuesday, September 4, 2007
JFI Rice - RoundUp
Phew!!!! This round-up was quiet challenging and interesting for me. There were about 163 awesome entries. I Thank you all so much for participating and making it so successful. Most of the entries were retrieved from my spam mails. If I have missed any entries, please do let me know. I will add them right away.
Here goes JFI- RICE countdown!!
Here goes JFI- RICE countdown!!
Breakfast
Set Dosey from Bhaatukli
Avalakki Dosa from Recipe Junction
Idiyappam/Noolpittu from Ammupatti's thoughts
Kanchipuram Idli from One Hot Stove
Vattayappam from Saffron Trail
Appam from Hot N' Sweet Bowl
Aappam from Ammupatti's thoughts
Varum Arashi Adhai from Hunger Pangs
14 Idies from Cooking 4 all Seasons
Arisi Upma from Tasty Palettes
Idli with tricolour chutney from Add Flavour
Puffed Rice upma from Talimpu
Arisi Upma from Spicy Chilly
Idiappam/Rice String Hoppers from Sizzling Kitchen
Atukulu /poha Pulihara from My Veggie World
Rice & green gram uppittu from Sreelu's Tasty Travels
Panaki from My Foodcourt
Steamed Rice Balls/Akki Unde from Cook Spot
Upma Kozhakattai from My Musings
Flat Rice Appam from Priya's Kitchen
Rice Upma from Tastes From My Kitchen
Varattu Upma (Dry Upma) from En Samayal Arai
Biyam Rotti from Cooking 4 all Seasons
Venn Pongal from Purl up and Crochet
Rice flour starter from Live To Cook
Biryani, Pulao and Vegetable Rice Varieties
Carrot Rice from Andhra Chef
Soya biryani from Recipe Junction
Ghee Rice from Spicy Chilly
Mushroom Fried Rice from The Spice Cafe
Vegetable Fried Rice from Kitchen Queen
Vangi Bath from Esculent Cuisine
Qabuli from Spice Corner
Spicy Tomato Mushroom Rice from Lisa's Kitchen
Peas Pulao from Deepa's Kitchen
Mixed Vegetable and Soya Rice from The Budding Cook
Vegetable Biryani from Neivedyam
Veg Pulao from For The Cook In Me
Vegetable Dum Biryani from Zaiqa
Paneer Methi Pulav from Veggie Platter
Kabuli Pulao from The Singing Chef
Carrot Mint Rice from Letzcook
Brown Basmati Biryani from Out Of The Garden
Cherry Tomato Pulao from Try This Recipe
Minimalist Pulao from Kitchen Aromas
Mint Rice from Ruchi
Tomato Pulao from The Singing Chef
Asparagus Rice from My Workshop
Nawabi Pilau from Chachi's Kitchen
Ghee Rice from Cooking 4 all Seasons
Pickle Rice from Vindu
Vegetable Biryani with Cool summer salad from Finger Licking Food
Tomato Rice from Bhaatukli
Flavoured Rice from Rina's Recipes
Kanji & Payar from Mishmash
Hyderabadi Vegetable Dum Biryani from Ammalu's Kitchen
Capsicum Rice from Andhraspicy
Cumin and Onion Rice from Kajal Dreams
Mumbai shtyle Fried rice from A Cook at Heart
Vaangi Bhath from Menu Today
Mango Sprouts Puluv from Vcuisine
Tahari from "From My Palate
Sprouted Methi Bhaat from The Cooker
Vegetable biryani/ Pulav from My Cookbook
Cheesy Vegetable Pulav from RedChillies
Beetroot Pulav from Aruna & Friends
Hyderabadi Zafrani Pulao from Athika's Curry House
Capsicum Rice from Madhoo's Kitchen
Carrot Peas Pulav from World Wide Cooking
Brown basmati rice with dalma from Add Flavour
Gobichi Masala bhath from Add Flavour
Bell Pepper Rice from Daily Musings
Bisi bele bhath from khana Pina
Kuttansadham from Purl up and Crochet
Vegetable Biryani from Cookery Corner
Sapsige Soppina Bhath(Dill Leaves Pulav) from Karnataka Recipes
Mushroom Fried Rice from Purl up and Crochet
Jeera Pakhara from For The Cook In Me
Mint Rice from The Bubbling Cauldron
Eggplant Rice from Seena's World
Carrot Rice from Ambrosia Flavors
Cabbage Rice from Smitaservesyouright
Rice Usili from Inniya Tamil Virunthu
Spinach Bhath from Mysoorean
Bisi Bele Huli Anna from Cooking 4 all Seasons
Potato Pulao from Cooking 4 all Seasons
Tomato Rice Oriya Style from Cooking 4 all Seasons
Vegetable Pulao from Cooking 4 all Seasons
Phodnicha Bhaat from Bhaatukli
Veg-Biryani from Nalapaka
Coriander Rice from Fusion
Yummy Pulao from What's Cooking
Mixed Vegetable Pulao from Fusion
Chitrannam
Pulihora from Simply Spicy
Yellorai from Masala Magic
Mango Rice from Vcuisine
Chitranna from Aarti's Corner
Avakaya Rice from The Singing Chef
Mango Rice from Padma's Kitchen
Ulundogare from Nalapaka
Coconut Rice from Nalapaka
Coconut Rice from Vcuisine
Lemon Rice from Aromas of my Food
Khichdis
Brown Rice Khichuri from Bong Mom's Cookbook
Lobia-black beans khichdi from Musical's Kitchen
Moong Dal Khichidi from Adhi Potoba
Starters and Snacks
Paalakaayalu from Veggie Platter
Appey from The Singing Chef
Murukku from Aarti's Corner
Rice Kadubu from Shreez Kitchen
Khatta Vada from My Space
Chegodilu from Snackorama
Sanna Polo from Food For Thought
Jantikalu from Snackorama
Rice Bhajiyas from Fun and Food
Rice flour wada from Talimpu
Taro Rice Balls from The Singing Chef
Rice Poori from Taste Of Mysore
Patrodo from The Singing Chef
Ammini Kozhukattai from Cookery Corner
Biyam Vadiyalu from Cooking 4 all Seasons
International and Non-Vegetarian
Chinese
Egg Fried Rice from Jugalbandi
Vegan Maki Sushi from Chachi's Kitchen
Egg Fried Rice from Cooking at Pragyan's
Cantonese fried rice from Purl up and Crochet
Tuna, edamame rice porridge with wolfberry from Teczcape -an escape to food
Italian
Rositto-the better Risotto from Jugalbandi
Pesto Rice from Lisa's Kitchen
Risotto with Creamy Bell Pepper from What's For Lunch, Honey?
Three Rice Risotto from Sunita's World
Risi e Bisi from Jugalbandi
Indonesian
Indonesian Rempeyek from Foodie's Hope
Mexican
Mexican rice casserole from Ahaar
Spanish Paella from Zlamushka's Spicy Kitchen
American
Chicken and Rice Casserole from Foodie's Hope
Jambalaya from Crazy curry
Far Eastern
Xoi Nep Than from When my soup came alive
Indian
Ribbon Rice from Malabar Ruchi
Mutton Pulav from Indian food my recipe world
Desserts and Puddings
A Rice Pudding from Antiquity, from Jugalbandi
Fragrant Lychees with Wild and Brown “Sticky” Rice from Archana’s Culinary Adventures
Ukdiche Modak from Food-n-more
Purple Rice Payasam from Live To Eat
Vennai Puttu from Amma's Special
Sorakaya Payasam/bottle gourd pudding from Padma's Kitchen
Thai Black Rice Pudding from Jugalbandi
Rice Coconut payasam from Vcuisine
Jaangiri from Snackorama
Homemade Rice Milk (Horchata) from Mahanandi
Phirni / Traditional Indian rice pudding from Cinnamon Hut
Rice Pudding with Peach Sauce from As Dear As Salt
Appam from The Yum blog
Rice Urundai from Inniya Tamil Virunthu
Vella Pidi Kozhukkattai from Menu Today
Rice Gulab Jamun from Icookipost
Dhoodhpaak from My Space
Payesh sans dairy (Vegan Rice Pudding) from The Miller Melting Pot
Sakara pongal(Sweet Jaggered Rice) from Add Flavour
Akkaravadisil from The Yum Blog
Rice Balls with cashew nuts from Simple and Delicious
Palada Payasam from Curry Bazaar
Rice Kesaribath from Cook Spot
Patholi from Past, Present and Me
Venna Undalu from a Non-Blogger - "Vijaya"
Note: The above post has been uploaded to Web. Please download the ".doc" for your reference.
Subscribe to:
Posts (Atom)